Cookbook:Spicy Roast Brisket

Cookbook | Ingredients | Recipes | Beef

This dish is a spicy beef brisket roast. It may be served with mashed potatoes.

IngredientsEdit

Serves 4-6.

• Meat
  • 1 kg / 2 pound piece of (beef brisket). If using a larger piece, adjust other quantities accordingly.

• Oil
  • 1 tbsp. vegetable oil

• Vegetables
  • 1 cup cliced or coarsley chopped onions
  • 1 cup thinly sliced stalk of celery
  • 2 cups of diced tomatoes, fresh or canned
  • 1 bell pepper, green or red, thinly sliced
  • 1 medium or hot chili pepper (optional)

• Spices
  • 2 tsp. minced garlic cloves
  • 1 tsp. toasted, ground cumin seeds
  • 1/2 tsp. cracked black peppercorns
  • 2 tsp. dry mustard powder
  • 2 tsp. dried oregano leaves
  • 1/2 tsp. salt
  • 2 Tbsp. red wine vinegar
  • 2 bay leaves
  • 1 Tbsp. brown sugar

• Liquid
  • 1/4-1/2 cup beef stock
  • 2 cups (or more) boiling water

ProcedureEdit

1. Heat oil in large heavy pot, and brown brisket from all sides.
2. Push meat to the side. At medium heat, cook onions and celery until softened.
3. Add garlic, cumin, peppercorns, mustard, oregano, salt and stir in.
4. Add tomatoes, beef stock, vinegar, sugar, bay leaves.
5. May add the tomato juice. Add 1 cup of boiling water, cover pot and cook for 2 hours on low.
6. Inspect regularly to make sure there is enough liquid, adding water if necessary.
7. 30 minuted before serving, add bell and (optional) chili pepper.
8. While cooking, do not add cold liquid to the meat, and make sure to pour not the cold tomatoes on top of the meat. Otherwise, the meat can become hard.